Cream Cheese Coffeecake

This is a recipe that I just got. I work with Jim and he brings this to our Diversity Council meetings, and it’s so good that the only word I can think to describe it is “heaven.” If I had a top 10 recipe list, this would go on it. Please try it or add it to your cookbook because it is great (not so slimming, but great! Trust me… worth the calories)! I’m not sure if it is supposed to be a breakfast item or a dessert, but I suppose it could go under either one.

Cream Cheese Coffeecake
From: Jim Turner, a co-worker of Erin

2 Pkg. Crescent Rolls
2 Pkg. (8 oz. ea.) Cream Cheese (room temperature)
1 cup sugar
1 Egg separated
1 tsp. Vanilla
1/2 cup sugar
1 tsp. cinnamon
1/2 cup chopped pecans

Line 9” x 13” pan with one package of crescent roll dough. Mix cream cheese, egg yolk, sugar, and vanilla. Spread over dough. Roll remaining pkg. of crescent rolls and place on top of creamed mixture. Brush top with beaten egg white. Mix 1/2 cup sugar, 1 tsp. cinnamon, and 1/2 cup chopped pecans. Sprinkle on top. Bake at 350 for 25 minutes.


  1. Erin said:

    See, I told you it was yummy! I love it! Glad you tried and approve…

    May 19, 2003
  2. La said:

    Tried this Sunday night-yum yum!

    May 19, 2003

Leave a Reply

Your email address will not be published. Required fields are marked *